Brownie Recipes for the True Chocolate Lover
Posted in: RECIPE
We all appreciate a good chocolate treat, but nothing can quite come close to the dense chocolatey goodness that is brownies. The basic combination of flour, butter, sugar, eggs and chocolate make for chewy, fudgy, melt-in-your-mouth treats that is somehow three times more decadent than your regular bar of chocolate. We compiled six brownie recipes for you to try out in the kitchen—from your go-to chocolate brownie recipe to the more creative and extreme ones, like red velvet cheesecake brownies and Sriracha brownies.
Let’s let this dark secret out, shall we? We all love box-mix brownies. And so America’s Test Kitchen came up with a brownie recipe that is as chewy as the box-mix kind. This is a one-bowl recipe with a few more ingredients than a regular quick brownie recipe, all of which contribute to its chewy texture: a combination of vegetable oil and butter, melted chocolate and cocoa powder, and more egg yolks. Underbaking is also key to this recipe, because it adds to the stickiness of the brownies.
S’mores aren’t supposed to look neat—so why would you expect s’more brownies to look any less messy? This one in particular has a buttery, brittle graham cracker crust, topped with a thick and absolutely chocolatey layer of brownies. True to the s’mores formula, marshmallows are added on top of the brownies just a few minutes before they get done baking, so the marshmallows have a melted, toasted finish to them. It doesn’t stop there: you can add mini chocolate chips, mallows, and even graham bits on top. We’d totally get it if you bake a second batch of these brownies.
Cherries, combined with chocolate, is a deep, bitter and sweet treat. It’s exactly what makes black forest cake such a sophisticated dessert, and now you can get it in brownie form. This recipe has cherries layered in between the brownie mixture, which produces a sort of drunken taste reminiscent of wine. Throw a little bit of cheesecake mixture in and you get extra tang—all in one bite.
When we Joy the Baker says extra nutty, it is extra nutty. Nuts pair very well with chocolate—and a variety of them, including pecans, walnuts, and hazelnuts, lend this dark, gooey brownies the complementary buttery flavor only nuts can add to desserts. The crunch adds very well to the texture, so there’s a little more adventure going on in your mouth compared to regular bars of brownie. A sprinkle of salt cinches the whole sweet-and-salty, dense-and-crunchy combo.
Chocolate looks good, but red velvet has extra food appeal. This brownie recipe is for the red velvet fans—and the unimpressed ones. And this isn’t just a boring pan of scarlet-tinted brownies, either. The rich, thick red layer is further made more indulgent with the cheesecake mixture that is swirled in.
Here’s something exciting and exotic: spicy chocolate. You must have tried the spicy Asian condiment Sriracha at some point in your gastronomic adventures, but if you haven’t, don’t hesitate at all to try it in brownie form. The chocolate is as indulgent as ever, but the sriracha gives it an extra kick. This is great if you’re adventurous with desserts or hesitant with one, because these brownies lean a little more to the savory side.
Image: Pixabay.com | MYC Contributor: Abby CarantoSubscribe to UpdatesRelated Articles